vegetable frittata

Ingredients:

Egg Mixture:

• 12 Pasture Raised Organic Eggs

• 3/4 cup Milk or half & half (water is ok too!)

• 1 tsp Nutmeg

Veggies:

• 1 bunch organic Asparagus

• 1 large Zucchini

• 8 oz (1/2 of a bag) Organic Frozen Peas

• 1 1/4 cup fresh chopped Organic Spinach

• 1/2 cup chopped Shallots

• 1 1/2 tsp chopped Garlic

• Salt & Pepper

• 1 cup shredded Cheddar (cheese blend okay!)

• 1/2 cup shredded or chopped Swiss cheese

• Parmesan on top

• Olive oil or Butter for sautéing

• Parsley to garnish

Directions:

1. Preheat the oven to 350 degrees.

Prep Veggies:

1. Wash Asparagus. Bend the Asparagus and allow it to snap where it wants. Discard the ends. Chop the asparagus into bite size pieces. Set aside.

2. Wash Zucchini. Chop into bit size pieces. Set aside.

3. Chop fresh Spinach. Set aside.

4. Finely Chop Shallots and Onions. These can be set aside in a bowl together.

Cook Veggies:

I like to cook each veggie separately and then layer them into the fritatta myself, but you can absolutely cook them all together (just do the onions and garlic first!).

1. Over medium heat, put some olive oil or butter into your pan. Throw in the onions and garlic. Cook until the onions are translucent, about 3-5 minutes. Remove from pan and place into a bowl.

2. Add more butter or olive oil to your pan. Add Asparagus. Cook for 3 minutes to heat up. Set aside.

3. Repeat this step for Peas, Zucchini and Spinach. If you want, you can toss in all the remaining veggies in with the asparagus. (Remember, you aren’t cooking these- they will go into the oven to continue to cook. We’re just taking the edge off).

Egg Mixture:

1. Once all the veggies are cooked combine your eggs, milk, nutmeg, salt and pepper into a blender. Mix until smooth.

Layering:

1. Butter your baking dish.

2. Pour a layer of your egg mixture down. Layer veggies on top. Sprinkle your mixture of cheese on top of the veggies. Repeat. Leave a little bit of egg mixture to have as your very top layer.

3. On your top layer, pour remaining egg mixture over and sprinkle with parmesan cheese. This crisps up beautifully.

4. Bake in the oven covered with foil for 20 minutes. Remove the foil and continue cooking for another 15-20 minutes. Broil on low for the last 5 minutes if the top is not crunchy.

5. Garnish with a little parsley and enjoy!

   • You can substitute any veggies you have leftover, I sometimes use my roasted sweet potatoes! You could also throw in things like sun dried tomatoes, artichoke hearts, mushrooms etc!